the love of food made gluten free

November 11, 2015November 12, 2015

Mexican Filled Omelette

I can’t take any credit for this recipe, other than the additional love that I put into it! This is a Jamie Oliver recipe, but was cooked one morning when I was heavily hungover with one of my best friends, Rosie. It is the perfect pick-me-up breakfast, brunch or lunch, and completely saved us that particular morning!

The avocado sauce and coleslaw in this is UNREAL. We honestly couldn’t get over how tasty this was, and so I just had to include it on my blog!

Mexican Filled Omelette

Prep Time: 20 minutes Cook Time: 20 minutes Servings: 2-4

Ingredients

1 ripe avocado

3 limes

fresh coriander

3 tablespoons of fat-free natural yoghurt

1 tablespoon olive oil

1 small onion (leave out if following FODMAP diet)

1 carrot

1/2 white, green or red cabbage

1 fresh red chilli

6-8 large free-range eggs

60g cheddar cheese

salt and pepper

Method

Squeeze the avocado flesh into a blender, along with the juice from 2 of the limes, coriander stalks, yoghurt and a splash of oil. Whiz until smooth, then season to taste

Peel the onion and carrot. Using a grater or a food processor, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Season again if needed

Whisk all of the eggs together in a bowl, with a splash of water to loosen, and add a pinch of salt and pepper

Put a large non-stick frying pan on a medium – low heat. Once fairly hot, put in a tiny drizzle of the oil, followed by enough egg mixture to coat the pan thinly once swirled around.

Sprinkle over some of the grated cheese and let it melt, whilst gently cooking the omelette without letting it colour too much

Once soft and silky and cooked, which should take a few minutes, slide it onto a plate and spoon over some of the avocado slaw

Gently fold up the sides and roll over. Serve with a wedge of lime and extra coriander leaves

Repeat with the remaining ingredients, serving them up as you go. Enjoy!